My memory of the first encounter that I had with parmesan cheese is still very clear. It came pre-grated one Thursday afternoon neatly wrapped in a green cardboard cylinder. It sat in the fridge for a couple of weeks until my mom finally opened it and made spaghetti. It’s okay, admit it. You first parmesan cheese encounter was something like that, too. But several years has passed since then. Gourmet shops are no longer just for big cities and Italian restaurants are already serving regional dishes on top of the classics. Since we are used to tasting different things, new things, and making discriminating choices, it is time that we take a closer look at Parmigiano Reggiano, a kind of cheese that is light years ahead of parmesan cheese.

Parmigiano Reggiano is a medium-fat cheese that is made from partly skimmed and unpasteurized cow’s milk. Initially, it was made in a zone limited to the provinces of Parma, Reggio-Emilia and Modena, and other parts of the provinces of Mantua and Bolognia in the Italian region of Emilia-Romagna. The Parmigiano Reggiano cheese is naturally made sans the chemical preservatives and artificial additives. It is a living product that matures and evolves in flavor, like fine wine.

The Parmigiano Reggiano cheese is a time-tested cheese, although complex, it is still perfect served on its own. Just break off a small chunk off the brick, and you are ready to serve. But since everyone just loves the Parmigiano Reggiano, you can also pair it with a never ending list of other flavors that will highlight its subtle bite and sweetness.

An essential part of any Italian athlete’s post-workout diet, the Parmigiano Reggiano cheese is also a great source of protein, calcium and phosphorous, and it contains other vitamins and minerals such as B12, copper and zinc. But the main attraction of this cheese is its traditional opening, called “cracking.

If ever you have not witnessed a Parmigiano Reggiano cut open, or if you are wondering how the cutters were able to get through the craggy and rugged wedges, you will be surprised to know that those wedges were left on purpose. Some people consider breaking into the 1-year old Parmigiano Reggiano wheel as “cracking open happiness”. This is because traditionally, opening it would need a specific set of tools 5 different kinds of knives to make sure that the crystalline structure and crumbly texture remain preserved and intact inside.

The Parmigiano Reggiano is an expression of the cheese maker’s sensibilities and judgment the maker decides every phase of production with his hands. More than just a pasta ingredient, the Parmigiano Reggiano is a product of an intimate endeavor. Why stop grating? Go ahead and try the Parmigiano Reggiano cheese today!

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